Recipe - Pumpkin Cream-Cheese Roll

3 Eggs
1 cup Sugar
2/3 cup Canned pumpkin
Three fourths cup Flour
1 teaspoon Baking soda
1 teaspoon Nutmeg
2 teaspoon Cinnamon

FILLING
1 pack (8oz) cream cheese; at room
temperature
One half cup Powdered sugar
One fourth cup Oleo; softened
1 teaspoon Vanilla

Beat eggs well; add sugar and blend into pumpkin. Sift all dry ingredients
together, and blend in the egg mixture. Pour batter onto a greased cookie
sheet with sides; bake at 350 degrees for ten to fifteen minutes. Roll in
towel, as you would roll up a rug, to cool.

Filling: Beat all ingredients together; spread over unrolled cake. Reroll
cake, and store in refrigerator. Slice when ready to serve. This can also
be frozen.

Posted to recipeludigest Volume 01 Number 398 by soulvision@juno.com
(Rhonda R. Selby) on Dec 23, 1997